Title: Heath Bar Brunch Cake
Categories: Cakes
Yield: 16 Servings

1/2 c Butter
1 1/2 c Light brown sugar, packed
1/2 c Sugar
2 c Flour, sifted
1/4 ts Salt
1 c Buttermilk
1 ts Baking soda
1/8 ts Salt
1 Egg, slightly beaten
1 ts Vanilla
2 1-1/8oz Heath Bars, finely
- crushed (chilled)
3/4 c Pecans, finely chopped
6 1-1/8oz Heath Bars, finely
- crushed (chilled)

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar
and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this
mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and
vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped
Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup
reserved topping, then with the pecans. Top with additional 6 crushed Heath
bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or
with coffee ice cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini